Graciales, a portmanteau of’ the Spanish ‘gracias’ (thank you) and ‘sociales’ (social). is the fitting name of the newly opened restaurant at Peddlar’s & Co in Constantia.

Being a fan of food conducive to sharing, I revisited my old watering hole of Peddlar’s & Co (previously known as Peddlar’s on the Bend) with a group of friends to experience a Friday night at Graciales.

Since my last visit several years ago, the Constantia locale has expanded into four venues under one roof. The courtyard we’ve all kicked back in for a cold beer is now referred to as Oak Terrace. Also in the mix is the classy Italian-themed eatery Volaire, pub-style joint The Local, and the new star of this show, Graciales .

‘The food at Graciales is about exciting taste buds and having people enjoying themselves.’ says Chef Brad Ball.

Brad has excelled in creating a menu of shared meals. The charcuterie board was an absolute hit at our table, as were the sticky Vietnamese pork ribs (pictured below), beef tataki and chicharrónes with hot sauce.

The vegetarians loved the red lentil dhal and aromatic chickpea salad, but, as a carnivore, my pick of the lot has to be the beef tataki with soya, chilli, lime and ginger. A winner!

All of the dishes are absolutely shareable, but ‘social grazing boards’ are also offered to give groups for a more complete taste of the menu. These include the lamb flat bread board, antipasti board and the mixed board.

The soft lighting, laid-back environment, generous wine glass sizes (let’s not forget the local wine from Constantia!) and open-plan seating arrangement all make for a good evening out for couples and groups of friends. It’s upbeat, classy and friendly. Who knows, you may even end up making new friends at Graciales.

In closing, I’ll quote Chef Brad: ‘Don’t be like those people on the Titanic who said no to the dessert trolley.’